January 22, 2012

Fettuccine Carbonara with Roasted Tomatoes


I found this recipe on Our Life in the Kitchen over a year ago and it's one of my favorites. I had never had carbonara before, which is a pasta sauce based with bacon, eggs and cream, but I absolutely love it. I have adapted the recipe a bit to make it a little healthier and have substituted bacon instead of pancetta. I love the creaminess the egg creates in this dish. It's so simple, but so tasty. The roasted tomatoes also make this dish great.
Fettuccine Carbonara with Roasted Tomatoes
8 oz. fettuccine
6  slices bacon, cooked and cut into bits
1 tsp. minced garlic
2 eggs
3/4 cup half & half
1/2 cup grated Parmesan
1/2 tsp. black pepper
2 dozen grape tomatoes

1. Put the water for the fettuccine up to boil.
2. Rinse the tomatoes and spread them on a baking pan. Heat the broiler.
3. Slide the tomatoes under the broiler. When the tomatoes begin to brown take them out and set them aside. {About 2-3 minutes}
4. Whisk together the garlic, eggs, half & half, cheese and black pepper.
5. Once the water is boiling, start cooking the fettuccine.
6. As soon as the pasta is done, drain it and add it to back to its pot. Pour the half & half mixture over the top and cook, tossing it all together over low heat. {Make sure the eggs get cooked, but not overcooked. The sauce will be done once it thickens.}
7. Add the bacon, tomatoes and stir together just until it’s mixed. Serve with additional Parmesan on the side and enjoy!

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